Novice would like to try and make a traditional Hungarian Goulash.

It looks like an earthenware pot was used. Using an electric oven, would a
modern glass 'oven proof' dish work equally as well? Or do I have to go the
expense of an earthenware pot? Is it of any significance, if a lid on the
pot is used or not? Thanks.

On Apr 16, 3:18*am, "john hamilton" > wrote:
> Novice would like to try and make a traditional Hungarian Goulash.
>
> It looks like an earthenware pot was used. Using an electric oven, would a
> modern glass 'oven proof' dish work equally as well? *Or do I have to go the
> expense of an earthenware pot? *Is it of any significance, if a lid on the
> pot is used or not? * Thanks.

According to my Hungarian cookbook, porkolt/gulasch/paprikas can be
simmered on top of the stove, baked in a 250F oven, or cooked in a
slow cooker -- always with a lid on. You'll need to saute the onions
on top of the stove, first.

john hamilton > wrote:

> Novice would like to try and make a traditional Hungarian Goulash.
>
> It looks like an earthenware pot was used. Using an electric oven, would a
> modern glass 'oven proof' dish work equally as well? Or do I have to go the
> expense of an earthenware pot? Is it of any significance, if a lid on the
> pot is used or not? Thanks.

Traditional Hungarian gulyás is cooked in a bogrács (kettle or cauldron)
over an open fire. In any case, it is not supposed to be cooked in the
oven. Otherwise, use any reasonable pot.

Here is a definition and a picture of a bogrács:
<http://www.chew.hu/bogracs.html>

Here is a recent post of mine on the subject of gulyás, etc.:
<http://groups.google.com/group/rec.food.cooking/msg/f4ab97fe33e8e272>

And here is George Lang's recipe I posted in 2002:
<http://groups.google.com/group/rec.food.cooking/msg/977f8d7003b01218>

Victor

On Apr 16, 2:57*pm, (Victor Sack) wrote:
> john hamilton > wrote:
> > Novice would like to try and make a traditional Hungarian Goulash.
>
> > It looks like an earthenware pot was used. Using an electric oven, would a
> > modern glass 'oven proof' dish work equally as well? *Or do I have to go the
> > expense of an earthenware pot? *Is it of any significance, if a lid on the
> > pot is used or not? * Thanks.
>
> Traditional Hungarian gulyás is cooked in a bogrács (kettle or cauldron)
> over an open fire. *In any case, it is not supposed to be cooked in the
> oven. *Otherwise, use any reasonable pot.
>

Generally when Westerners say goulash they mean porkolt.

"Gulyas" I know as gulaschsuppe.

On 2010-04-17 08:46:14 -0700, Chemiker said:

> A good example of traditional gulyas can be found in Lang's The
> Cuisine of Hungary. BTW: I always make mine on the stovetop.
> I have never seen anyone *bake* the dish in my entire life.

Can you describe, or point to one on-line, what traditional
goulash/gulyas is? I assume any dish that has transcended it's initial
culture has a good reason for it.

I went looking for recipes, and have no way of knowing if they are
"Americanized" or not.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

Can this recipe generally beconsidered authentic?

<http://www.budapest-tourist-guide.com/hungarian-goulash.html>
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

"gtr" > wrote in message news:2010041707380144488-xxx@yyyzzz...
| Can this recipe generally beconsidered authentic?
|
| <http://www.budapest-tourist-guide.com/hungarian-goulash.html>

Given that they prefaced the recipe with this disclaimer:

"Even in Hungary every other housewife or chef has its
own way of cooking it by adding or omitting some of the
ingredients, or changing something in the preparation process,
however they would all call their gulyás the most authentic."

and gave numerous links to alternative recipes, I would say so.

pavane

On Fri, 16 Apr 2010 11:18:37 +0100, "john hamilton"
> wrote:

>Novice would like to try and make a traditional Hungarian Goulash.
>
>It looks like an earthenware pot was used. Using an electric oven, would a
>modern glass 'oven proof' dish work equally as well? Or do I have to go the
>expense of an earthenware pot? Is it of any significance, if a lid on the
>pot is used or not? Thanks.
>

*real* Hungarian gulyas (not goulash or goulasch) is traditionally
made in a metal pot over an open fire. You can see one at:

http://thehungariangirl.com/2009/07/...n-cooking-pot/

To be practical, I have made it in tin-lined copperware, Corningware,
Cast Iron, Le Creuset enamelware, S/S lined copperware, and others.
While metal may add a bit of flavor to the dish, you don't need to buy
special earthenware to make it. Start with a properly seasoned cast
iron pot and you'll be OK. THe key issues are a variery of meats, no
flour, no wine, low heat (Yes you can use a CrockPot).

A good example of traditional gulyas can be found in Lang's The
Cuisine of Hungary. BTW: I always make mine on the stovetop.
I have never seen anyone *bake* the dish in my entire life.

HTH

Alex

On Fri, 16 Apr 2010 11:18:37 +0100, "john hamilton"
> wrote:

>Novice would like to try and make a traditional Hungarian Goulash.
>
>It looks like an earthenware pot was used. Using an electric oven, would a
>modern glass 'oven proof' dish work equally as well? Or do I have to go the
>expense of an earthenware pot? Is it of any significance, if a lid on the
>pot is used or not? Thanks.
>
THe Lang recipe can be found at:

http://www.foodnetwork.com/recipes/s...ipe/index.html

Alex

On 2010-04-18 08:52:20 -0700, Chemiker said:

> On Sat, 17 Apr 2010 07:38:01 -0700, gtr > wrote:
>
>> Can this recipe generally beconsidered authentic?
>>
>> <http://www.budapest-tourist-guide.com/hungarian-goulash.html>
>
> Well, yes, up to a point.

[snip]

Wow, great info. Many thanks!
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On Sat, 17 Apr 2010 09:49:43 -0700, gtr > wrote:

>On 2010-04-18 08:52:20 -0700, Chemiker said:
>
>> On Sat, 17 Apr 2010 07:38:01 -0700, gtr > wrote:
>>
>>> Can this recipe generally beconsidered authentic?
>>>
>>> <http://www.budapest-tourist-guide.com/hungarian-goulash.html>
>>
>> Well, yes, up to a point.
>
>[snip]
>
>Wow, great info. Many thanks!

You're quite welcome.

Alex

On Sat, 17 Apr 2010 07:38:01 -0700, gtr > wrote:

>Can this recipe generally beconsidered authentic?
>
> <http://www.budapest-tourist-guide.com/hungarian-goulash.html>

Well, yes, up to a point.

Some years ago I was taught to make gulyas at an inn near BudaPest. As
was the tradition, we made it out of doors, in a bogracs. While the
class was preparing the materials, I was disturbed to notice that some
of us were preparing carrots and parsnips! Never having seen that, I
asked the class sponsor about it. She replied, with a shrug, "What can
I say? He's from Szeged!"

Turns out that she was right on. In that city, incorporating carrots
and parsnips was common. Outside of the Szeged region, if you referred
ro Szegedi Gulyas, most Hungarians would know exactly what you're
referring to. I still prefer mine without the carrots and parsnips.

What really ruins traditional gulyas, IMHO, is what happens to it
outside Hungary, where it is more properly called beef stew
Hungarian-style. Gulyas has been corrupted by being made with red
wine, thickened with flour, suffered the addition of celery, garden
peas, sour cream, or what have you, some additions too gross to be
described here. I've even had English beef stew served as *goulasch*
because the cook added a teaspoon of spanish paprika to it. What
happened to the dish by the time it reached the US, via the
Scots-Irish and the Germans, is too gross to be described. <G>

FWIW: It IS valid to make it with lamb, mutton, or even rabbit. As
Victor and Sasch know, one of the keys is in the preparation of the
meat. So-called gulyas can really be be a tokany, or a porkolt, or
even a paprikas. All of these traditional stews are good, especially
het-vezier tokany (seven-advisor stew). You really need to get a copy
of Lang if you want to familiarize youself with the nuances.

HTH

Alex

BTW: The use of paprika is a relatively recent addition to Hungarian
cooking, having been introduced by the Turks after the pepper plants
found their way from the New World to Turkey. Older aromatics that are
still around include marjoram and caraway. It is OK to use nemes edes
paprika (noble sweet, relatively easy to find here in the States), or,
if you can get it, csipos, csemege or other types. Available through
mail order from Penzey's Spices and Magyar Marketing. Used to be
available from Otto's Deli in California, IIRC, but I'm not sure
that's still true. Otto's went through some kind of internal upheaval,
maybe the death of one of the principals..... I don't know the story.

On Sat, 17 Apr 2010 07:28:17 -0700, gtr > wrote:

>On 2010-04-17 08:46:14 -0700, Chemiker said:
>
>> A good example of traditional gulyas can be found in Lang's The
>> Cuisine of Hungary. BTW: I always make mine on the stovetop.
>> I have never seen anyone *bake* the dish in my entire life.
>
>Can you describe, or point to one on-line, what traditional
>goulash/gulyas is? I assume any dish that has transcended it's initial
>culture has a good reason for it.
>
>I went looking for recipes, and have no way of knowing if they are
>"Americanized" or not.

Here is a site with Lang's traditional (basic) recipe from food
network:

http://www.foodnetwork.com/recipes/s...ipe/index.html

They don't say much about the regional variants, nor the relationship
to porkolts, tokanys or paprikas', but it's a start.

Alex